I used to really enjoy cooking on my charcoal grill, but once I had to start using oxygen, it wasn’t such a great idea. Now my husband does the grilling. He uses a gas grill, though. Not the same, in my opinion, but still good.
I was thinking the same thing. There’s very little work involved.
However, I have a coworker who brings his propane grill inside every night (as in, inside his house). He removes the grates and grease traps and scrubs everything down so it doesn’t attract ants. THAT’S work. I keep telling him to get a bike lock or something.
…and it always smells so good both during and after.
For obvious reasons, here in upstate NY, we don’t grill or smoke nearly as often in the winter, but whenever I walk by our smoker, the aroma reminds me of how much I’m looking forward to “firing it up” again when things thaw out…
I have an exhaust fan that is pending installation in my barn to facilitate welding in inclement weather that precludes having the big barn door open, and once it’s in place. I may consider smoking more often in the winter months.
While I’m thinking about it, does anyone who uses a wood pellet smoker have an optimal type/brand and source for pellets?
We ordered a few bags from Amazon sources that have about been exhausted, and need to consider ordering more soon…